Difference between revisions of "Orange biter (hot chili sauce)"

Revision as of 10:59, 7 November 2010

Orange biter, chili sauce

Simmering chillies

Orange biter (chili sauce) - about this recipe

Another one of my chili sauce creations!

It made more sense to measure the chillies by volume rather than weight. The chili flakes I have are slightly oily and would be heavier than truly dried chillies.

Wear rubber gloves and work in a well ventilated kitchen when handling this amount of chillies.

Servings

Makes about 4 pints

Ingredients

• 250 ml malt vinegar
• 350 ml red wine vinegar
• 250 ml juice from preserved lemons (basically very salty lemon juice)
• 200 ml water
• 100 g jaggery
• 2 pints (by volume) of Turkish chilli flakes
• 2 oranges

Method

1. Add everything but the oranges to a large pot and bring to the boil
2. Reduce the heat and simmer for 15 minutes, stirring often
3. Meanwhile, halve the oranges and extract the juice
4. Stir the chilli mix to ensure the jaggery has dissolved
5. Mix in the orange juice and add the orange skins (they will be removed and discarded later)
6. Simmer the mixture for another 5 minutes
7. Remove from the heat and leave for 4 hours
8. Remove and discard the orange skins, being careful not to waste too much sauce
9. Add the mixture to a food processor with a sharp blade and reduce to a puree
10. Decant into sterilised jars and store in a dark place for 3 months

Chef's tip

This is very good - though it never got its 3 months rest! Only 1 jar left now.

Third batch

See discussion page for details of the even more successful 3rd batch